Nebbiolo is an Italian grape variety predominantly associated with the Piedmont region in northwest Italy, near the borders of France and Switzerland. Indigenous to this area, it boasts a long history of cultivation. Evidence indicates that wines made from Nebbiolo have been produced in the region since at least the first millennium AD, with the earliest recorded mention of the grape dating back to the 13th century in the vicinity of Turin.

Today, Nebbiolo is the cornerstone of several renowned wines, including Barolo and Barbaresco. These wines are notable for their clarity, often drawing comparisons to Pinot Noir in appearance. However, they stand out for their medium- to full-bodied structure and complex profile, characterized by aromas of red fruit, pronounced tannins, vibrant acidity, and an extraordinary finish. Decanting is crucial to mellow the tannins and enhance their drinkability.

Nebbiolo wines pair exceptionally well with rich, fatty dishes such as ribeye steak and meals featuring acidic components, including meat ragù and hearty pasta sauces.

Graphic: A bunch of Nebbiolo Grapes by Cristiano Alessandro, Licensed.